Weinbau

Weinbau, or viticulture, is the cultivation of grapevines for wine production. It encompasses all agricultural activities in the vineyard, including site selection, soil preparation, vine training and pruning, canopy management, irrigation where permitted, pest and disease control, and harvest decisions. The aim is to balance grape sugar, acidity, phenolics, and flavour compounds to suit the target wine style.

Geographically, Weinbau is practiced worldwide, with notable traditional regions in Germany, Austria, France, Italy and Spain, and expanding activity in the United States, Australia, South Africa, Chile and beyond. Climate, soil and slope shape terroir, influencing grape ripening, acidity and aroma. Common soil types include slate, limestone and loess; slope and sun exposure aid drainage and heat accumulation.

Grape varieties vary by region. In German-speaking areas, important varieties include Riesling, Müller-Thurgau and Spätburgunder (Pinot Noir). In Austria and Germany, Grüner Veltliner and Weißburgunder (Pinot Blanc) are prominent. In many regions international varieties such as Chardonnay, Cabernet Sauvignon and Merlot are also grown.

Viticultural practices include pruning methods such as Guyot or cordon training, trellising, and canopy management to regulate sun exposure and airflow. Harvest timing depends on desired sugar and acidity levels. Sustainable approaches, including organic and biodynamic farming and integrated pest management, are increasingly common.

Economic and cultural aspects: Weinbau underpins wine production, labeling regimes and wine tourism. Climate change presents challenges through altered phenology and water needs, prompting adaptation in vine management and varietal choices.